Country Dinner, Vegan Style

For some reason, fried food, biscuits, green beans, and pickles remind me of the country. So, a combo of those things makes for a yummy dinner!

country breakfast

Easy dill pickles.

breaded eggplant

Breaded vegan eggplant, made with Panko crumbs.

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BISCUITS!

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Roasted long hots (tossed in olive oil, sprinkled with sea salt, roasted in oven)

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Added some steamed fresh green beans, preserves, and vegan butter for a delicious dinner!

Easy Dill Pickles and Kohlrabi

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We got quite a few little cucumbers from the CSA (though one bag went bad while we were traveling, so sad) and some dill, so it seemed like a good idea to make some homemade dill pickles and kohlrabi. This recipe is quite easy and tasty!

Original recipe from All Recipes.

Ingredients

4 cups sliced or speared cucumbers or kohlrabi
3 1/2 cups water
1 ¼ cups white vinegar (or apple cider vinegar, or a mix)
1 T sugar
1 T sea salt
2 cloves garlic
2 heads or a handful of dill

Directions

Cut cucumbers or kohlrabi and prepare a jar.

Combine water, vinegar, sugar, and salt and place in pan. Cook over high heat until boiling. Remove from heat and cool.

Place cucumber or kohlrabi, dill, and garlic in the jar. Feel free to really pack them down. I recommend placing the garlic cloves near the middle or bottom if you leave them whole, or slicing and spreading throughout. This recipe makes enough liquid for quart sized canning jars of pickles.

Add cooled liquid to jars to cover the cucumbers or kohlrabi completely.

Seal and refrigerate for 4 days (minimally). They get better as they “stew.”